Postre Chaja “Pavlova”

April 4, 2013

Postre Chaja

Hi! So just to update you on my life…


“I’m totally not dead. Beers for all!”


But cheers for the concern. I wish I had a glamorous story to explain my five-week hiatus (a new record oops) but alas it was nothing more than the usual blah blah busy with work blah blah no blog mojo blah blah I rather watch TV blah. It’s all incredibly lame and boring so I’m just going to hit the skip button and get straight into the next chapter.

Which is this.

Postre Chaja

A Uruguayan dessert called (and I’m so glad I don’t have to pronounce this out loud for anyone), Postre Chaja; a delicious jumble of meringue, cake, cream, dulce de leche, nuts and fruit. To paint a more sordid picture, basically a trifle and an eton mess hooked up on one sunny day for a bit of nudge-nudge wink-wink. Those cheeky kids.

I love this dessert. Yes even with the meringue, the one sweet treat that I’ve always lumped into my ‘hate-eat’ basket.

Postre Chaja

Traditionally it’s made with a basic sponge cake and tinned peaches but I strayed a little and changed it up to a flourless hazelnut cake, fresh peaches and brown sugar meringue (which takes a normally boring meringue into a whole new level). And I saw this version on Gourmet Traveller and thought hell yeah mangoes! Yes tropical fruits are so last season and comes with a heftier price tag but heck, I wasn’t ready to let go of summer yet (although I recently took my first hot shower in yonks, chucked on a fluffy hoodie and it was just ah-mazing).

I actually made this aaaages ago so this post is long overdue but it seems a fitting (and belated) farewell to summer. I just stocked up on autumn fruits recently (hello quinces!) and I can’t wait to get stuck into more hearty and warming desserts. Promise I’ll come back before the season ends :)

Postre Chaja

Postre Chaja
Serves 4
Traditionally a dessert from Uruguay that is a cross between an eton mess, pavlova and trifle. Makes about 4 large or 6 small serves.
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Brown Sugar Meringue
  1. 3 egg whites
  2. 85g dark brown sugar (or light if that's what you have)
  3. 80g caster sugar
  4. 1 tsp cornflour (cornstarch)
  5. 1/4 tsp white vinegar
Flourless Hazelnut Sponge
  1. 4 large eggs, room temperature
  2. 100g caster sugar
  3. 120g hazelnut meal (finely ground hazelnuts)
  4. 60g butter, melted
To finish
  1. 1 large mango
  2. 2 yellow peaches or nectarines
  3. 150g caster sugar
  4. 150ml water
  5. 300ml double cream
  6. 1 Tbl of caster sugar (or to taste)
  7. 1 tsp vanilla bean paste
  8. 200g dulce de leche
Brown Sugar Meringue
  1. Preheat oven to 100°C and line a baking tray with baking paper. In your stand mixer with a whisk attachment, whip up the egg whites with a pinch of salt until foamy and soft peaks. Then gradually add in the sugars, a heaped tablespoon at the time, and whip until thick, smooth and glossy (if you pinch a little meringue between your fingers it shouldn't feel gritty with sugar granules. If it does, keep whipping until all of the sugar has dissolved).
  2. With a large metal ladle or spoon, dollop about 8 mounds of meringue on the tray, leaving about a centimetre space in between. Bake for about 2 hours at 100°C or until the meringues are crisp but uncoloured (if you tap the tops, it should sound hollow).
  3. Switch off the oven, leave the oven door slightly ajar (use a wooden spoon handle to wedge the door open) and leave meringues to cool completely in the oven. Store in an airtight container.
Flourless Hazelnut Sponge
  1. Preheat oven to 170°C then grease and line a 22-23cm square cake tin. With a stand mixer, whisk the eggs and sugar until very thick and tripled in volume. Fold in the hazelnut meal then fold in the melted butter until just mixed. Scrape into tin and bake for 20-25 minutes or until the centre springs back when lightly pressed. Cool in tin then turn out onto a wire rack. Cut into small squares or break into pieces and store in an airtight container.
To finish
  1. For the fruits, peel mango and remove the seed (keep it) then slice into thin wedges. Cut peaches or nectarines in half, remove stone then slice into wedges.
  2. In a pan, add the sugar and water then stir over medium heat until the sugar has dissolved. Bring to a boil for a minute then remove from heat. Add in the sliced mangoes and peaches and chill in the fridge until needed (note - if your fruits are super ripe and soft then feel free to skip this step and just use the fruits raw and fresh).
  3. Whip up the double cream, sugar and vanilla until soft peaks then set aside in the fridge. Lightly whisk up your dulce de leche until loosened and holds soft peaks.
  4. To assemble, layer the sponge, fruits, dulce de leche, cream and meringue on plates or dessert glasses, a large serving bowl (like a trifle) or jumble it all together in whatever order you like in small bowls (like an eton mess).
Notes
  1. Minorly adapted from a recipe on Gourmet Traveller
Citrus and Candy http://www.citrusandcandy.com/

{ 40 comments… read them below or add one }

Rosemary July 31, 2014 at 19:40

Yummy I grew up with chaja born in uruguay adopted by australia most of my life will do it summer time hope your ok no new stuff for a while

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Citrus and Candy August 6, 2014 at 22:06

Hi Rosemary, I’ve taken a short break this year but will definitely not be gone permanently :)

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Daniela February 1, 2014 at 03:13

I’m from Paysandu Uruguay and already try it before its irresistible tradition and the luscious taste of the original Postre Chaja , from my City , now I here in the USA and I miss my City and this awesome Postre Chaja.
I love your recipe and pictures, because is different from the original and it’s good idea to try.

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Skye November 12, 2013 at 22:29

Oh. My. Goodness. Have just discovered your blog and want to eat everything – and by everything, I mean E.V.E.R.Y.T.H.I.N.G. – on it! I am now officially an avid follower of your beautiful and temptation-inducing blog.
Skye recently posted..Classic Italian Tiramisu`

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Kulsum September 8, 2013 at 01:29

I usually stray away from desserts that have more than one component. I would just be happy with a cake, or just he meringue or dulce de leche by spoon. But this oh man – so tempting!

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angela@mykikicake July 8, 2013 at 22:22

This looks soo yummy & pretty!
angela@mykikicake recently posted..The Scarborough Hotel – Scarborough

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Kelly Fox July 3, 2013 at 15:41

Looks delicious. Move over Eton Mess, your sexier cousin just arrived!

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angela@mykikicake May 14, 2013 at 12:13

This looks so amazingly good!
angela@mykikicake recently posted..Madrid – Food & Travel Diary – Part 2

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ChubbyChineseGirl May 3, 2013 at 06:05

love your recipes and your photos even more!

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Frabisa May 2, 2013 at 02:41

uauuuu!! Soy uruguaya y estoy suscrita a tus publicaciones y tremenda sorpresa me he llevado hoy con tu publicación, ¡postre chaja!! Ni siquiera yo lo he publicado en mi blog! Es una maravilla como lo has cocinado, las fotos me parecen espectaculares.

Enhorabuena!!!
Frabisa recently posted..Tiramisú de fresas. RECETA

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Angie May 1, 2013 at 09:20

Mangoes makes EVERYTHING better! To be honest I am enjoying the warm autumn weather more than the icky wet summer months we’ve had in Sydney. I’ve never been much of a meringue person either but a brown sugar meringue sounds like a great idea!
Angie recently posted..The DESSERTed Dinner Party – Apples and Caramel, Autumn Menu

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Jen Jenny Jennifer Richards April 29, 2013 at 15:11

South American food is the bomb…you’re pavlova included. I live near this Patagonian ice-cream shop in Melbourne called Helados Jauja and it’s amazing…regardless of the fact that I can’t pronounce it either. Cheers to Sth American food, cheers to Postre Chaja, cheers to Helado Jauja and cheers to not being able to pronunce a bloody thing they make!
Jen Jenny Jennifer Richards recently posted..Pistachio and Rose Water Cake

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The Food Sage April 17, 2013 at 10:23

Oh me, oh my … i’d throw myself into a bowl of that face first! Looks utterly divine – a smash hit! So glad you came back!
The Food Sage recently posted..The Sourdough Diaries: one step forward, two steps back

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milkteaxx April 15, 2013 at 13:13

food porn at its best! and sometimes blogging just seems so hard with work and everything! glad u are back tho!

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Helen (Grab Your Fork) April 15, 2013 at 10:57

Oh hello! Love brown sugar meringues and dayum that’s some sexy plating, girl!
Helen (Grab Your Fork) recently posted..Yebisu Izakaya, Regent Place, Sydney

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Izy April 14, 2013 at 10:48

Yay, glad you’re not dead! :)
I think I’ve been living under a rock for the past few weeks or something, because I managed to miss this post :/ (I’m just gunna go ahead and blame it on me still trying to get used to using feedly..).
Anywho, YES cake + meringue + fruit + cream is an A+ combo, haha looks familiar, ooooops, sorreh! I guess I was tuning into your recipe somehow. And omg I totally I used summer fruit in mine too(even though it was literally snowing here last week.).
But that’s besides the point! This sounds awesome! And thanks again for your vote Karen :))))))
Izy recently posted..Saveur Best Food Blog Awards and Super-light Berry Meringue Cakes {revisited}

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Citrus and Candy April 14, 2013 at 13:52

Hehehe nothing to be sorry about! Love your work Izy :D

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Belinda @themoonblushbaker April 13, 2013 at 02:11

Oh this is too perfect for the weather right now in Australia. I can not wait to try this.Could the size be scaled up to make this for a party right?
Belinda @themoonblushbaker recently posted..Food mashes/-/ Sweet potato scones with(optional) gingersnap crust.

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Citrus and Candy April 13, 2013 at 02:21

Hi Belinda! Absolutely this recipe can be scaled as small or as large as you wish. Or if you’d like less meringue or to add more dulce de leche; no worries, each component is really easy to make and easily adaptable (and best of all for parties, some can be done ahead of time). This is definitely a large-scale-friendly dessert (whether served in individual bowls/plates/cups or in one large trifle dish). Hope this helps! :)

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Christina @ The Hungry Australian April 12, 2013 at 23:42

Beers for all? I’d rather have a slice of this, thanks, Karen ;)

Welcome back – you’ve been missed x
Christina @ The Hungry Australian recently posted..J’s Chocolate Banana Cake (egg & dairy free)

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Kelly @ MsBrulee April 12, 2013 at 15:33

So not ready to let go of summer yet either I want to keep gorging on mangoes and fresh strawberries forever! Thanks for the simple recipe and stunning photography :)
– from an admirer

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Rosie @ Blueberry Kitchen April 12, 2013 at 07:34

Oh wow this looks absolutely divine! It’s making me so hungry!
Rosie @ Blueberry Kitchen recently posted..Blueberry and Mascarpone Tartlets

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Donna-Caroline Khoo April 11, 2013 at 13:39

Oh wow – photography is clearly amazing and beautiful. I love that the photos are set in a black background, it really glorifies the dessert which clearly – by the way – is stunning!!!

My name is Donna, and I am from nectar and stone blog – all about food and fashion. I am currently introducing myself to the food blog community – as much as I can when time affords (two young kids can be slightly challenging) and I want to build some lasting relationships with people that I think share the same philosophies. Hopefully you feel the same.

Donna

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Citrus and Candy April 11, 2013 at 21:38

Welcome to the blogging world Donna! And thanks so much for the complements :)

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Martine @ Chompchomp April 8, 2013 at 11:33

You usual amazingness…better still a gluten free deliciousness I can eat! Not sure if mine will look quite so pretty!
Martine @ Chompchomp recently posted..Halo Espresso, South Perth

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Anna April 7, 2013 at 06:38

I’d like to be your neighbour :)
Anna recently posted..Mashed potato with roasted garlic and fresh parsley

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Tina @ bitemeshowme April 5, 2013 at 17:47

Just uhhhhhhhhhhhmazing! the combination of flavours is making me hungry. Can’t say I’ve had it before though.. what am I missing out on?
Tina @ bitemeshowme recently posted..La Grilla, Canley Heights

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Kankana April 5, 2013 at 16:21

It’s always so nice to hear from you and get lost in your gorgeous photos. I don’t really like the overly sweet Meringue but it always looks so photogenic that at times I get tempted to make some just because I want to capture it. Crazy I know :)
Kankana recently posted..Fruit and Nut Coffee Cake

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Phuoc'n Delicious April 5, 2013 at 13:53

I love this dessert and I love the twist you’ve put on it.
Phuoc’n Delicious recently posted..Western Sydney Wanderers cake for the RBBQ

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Sara @bellyrumbles April 4, 2013 at 23:57

Love this recipe, looks so decadent. But…… plate from Target? Awesome buy!
Sara @bellyrumbles recently posted..Handa Opera on Sydney Harbour – Carmen

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thelittleloaf April 4, 2013 at 23:33

Welcome back! Please don’t be gone for so long next time – I need more recipes like this in my life.
thelittleloaf recently posted..Bircher Muesli Bowls with Nuts, Seeds & Berries

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Citrus and Candy April 13, 2013 at 02:23

Hehehe I won’t promise! xxxx

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Katrina @ Warm Vanilla Sugar April 4, 2013 at 21:34

Mmm what a lovely idea!!

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Ai-Ling@blueapocalypse April 4, 2013 at 17:45

This sounds like my kind of dessert. Cake, cream, dulce de leche are three of my favourite things.

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rachelle April 4, 2013 at 14:17

HI
i wanted to pin this yummy dish but i couldn’t because none of the pictures were pinnable. I even used your pin it button.
please fix
thanks
rchelley@gmail.com

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Citrus and Candy April 4, 2013 at 14:43

Hi apologies! It’s all fixed now :)

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Katherine {eggton} April 4, 2013 at 09:57

Where on Earth did you get this gorgeous plate?! If you tell me you found it 4 years ago in a little boutique outside of Tucson or something, I’m going to cry.
Katherine {eggton} recently posted..Yachtless

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Citrus and Candy April 4, 2013 at 10:52

Hehe you’ll be happy to know that I bought these at Target (Australia). :)

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chocolatesuze April 4, 2013 at 09:29

miss you love you! that dessert looks awesome i just want to bury my head in it

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Iron Chef Shellie April 4, 2013 at 09:24

HURRAH!! I’m glad you aren’t dead :D and excuse me, what a sexy looking dish!
Iron Chef Shellie recently posted..Teriyaki Salmon with Soba Noodles

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